{"id":3032,"date":"2012-07-17T20:38:01","date_gmt":"2012-07-18T01:38:01","guid":{"rendered":"http:\/\/www.bupkis.org\/?page_id=3032"},"modified":"2018-01-04T09:55:34","modified_gmt":"2018-01-04T14:55:34","slug":"chipotle-garlic-shrimp","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/entrees\/chipotle-garlic-shrimp","title":{"rendered":"Chipotle Garlic Shrimp"},"content":{"rendered":"

This is just like the very best Shrimp Scampi you’ve ever had, only with a touch of heat and smoke from the chipotles.<\/p>\n

It’s easy to make even if you don’t cook much, and is guaranteed to impress your “significant other” \ud83d\ude0e<\/p>\n\n\n\n\n\n\n\n\n\n
Ingredients:<\/strong><\/td>\n<\/tr>\n
1.5<\/td>\nLb<\/td>\nRaw, shell-on, 21-25 Shrimp. “21-25” refers to the size of the shrimp, not the type. It means that there are “between 21 and 25 shrimp in a pound.”
\nBuy raw, shell-on shrimp and peel them yourself. They taste much<\/em> better.<\/td>\n<\/tr>\n
1\/2<\/td>\nC (approx)<\/td>\nExtra Virgin Olive Oil<\/td>\n<\/tr>\n
1<\/td>\n<\/td>\nChipotle Chile, finely chopped including seeds, without stem (I actually use about 3\/4 of it)<\/td>\n<\/tr>\n
4<\/td>\nLarge<\/td>\nCloves Garlic, minced<\/td>\n<\/tr>\n
3<\/td>\nTablespoon<\/td>\nParsley, chopped fine<\/td>\n<\/tr>\n
1<\/td>\nBox<\/td>\nCappelini (thin spaghetti)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Shopping Tip:<\/strong>
\nUnless you can see shrimp boats from your bedroom window, buy the shrimp individually quick-frozen. Any non-frozen shrimp you see in the store are just frozen shrimp that the store thawed. There’s no reason to thaw them before you’re ready to cook, since the “spoilage clock” start ticking as soon as they get much above 0\u00b0F.<\/p>\n

Never buy pre-cooked shrimp, since you’re going to cook it. Twice-cooked shrimp are terrible.<\/p>\n

The night before, if frozen:<\/strong><\/p>\n